Alright — preheat the oven first. 350°F (175°C).

Grease your pan, line it if you want to be fancy.

Now — let’s go:

Whisk flour, baking powder, baking soda, and salt in a bowl. That’s the boring bit. Move on.

In another bowl, beat butter and sugar till it’s pale and fluffy. Don’t rush it — that’s what makes it soft.

Add eggs one by one, mixing each in before the next.

Now comes the fun part. Add your lemon juice, zest, and vanilla.

Stop for a sec — smell it. That’s what heaven smells like.

Add the dry stuff a little at a time, alternating with buttermilk.

Don’t go wild — just mix till smooth.

You’ll know it’s ready when it’s thick, glossy, and smells like you wanna eat the batter. (Don’t think… eggs.)

Pour it into the pan, smooth the top, into the oven it goes.

Bake for 35–40 minutes, or till a toothpick comes out clean.

And bro — the smell? Unreal. Your neighbors might show up.

Let it cool 10–15 minutes before removing it. Don’t rush.

Warm cake breaks hearts (and itself).

Mix the powdered sugar, lemon juice, and pinch of salt. Stir till silky.

Drizzle it over the cooled cake — let it drip naturally.

That imperfect look? That’s the vibe.

Now take a slice. Yeah. That’s it.

A few random twists (I get bored easily)

You can remix this recipe in so many ways.

Here’s what I’ve tried and loved:

Lemon Blueberry Cake: Toss in a cup of blueberries. They burst while baking. Amazing.

Lemon Poppy Seed: Add 2 tbsp poppy seeds for that bakery look.

Coconut Lemon: ½ cup shredded coconut — gives it a beachy feel.

Extra Tangy: Add double zest in the glaze for more punch.

Muffin mode: Bake in muffin tins 20 mins — super snackable.

Basically, if it tastes good with lemon, it works here.